Toffee Butterscotch Fudge

From Pillsbury Book Cook time is fridg. time

• Ready In: 1 hr 15 mins
• Yields: 36 squares

Ingredients

• 1 (12 ounce) package  butterscotch chips
• 1  can  pillsbury creamy supreme caramel pecan  frosting
• 1⁄2 cup  chopped peanuts
• 1⁄2 cup  almond brickle chips

Directions

1. Line a 8-inch square pan with foil extending foil over edges lightly butter foil.
2. Melt chips over low heat until smooth remove from heat.
3. Stir in frosting,add peanuts and almond brickle chips mix until well coated.
4. Spread into pan.
5. Refrigerate 1 hour.
6. Remove fudge by lifting foil remove foil cut into 36 squares.